Club Lobster Sandwich
by Editorial Staff
In fact, club sandwiches differ from regular sandwiches in that they consist of three slices of bread with two layers of meat, cheese, salad, etc. As a matter of fact, lobster salad is good on its own, without the “bread” frame. Although it is more interesting – as part of a sandwich (or, in our opinion, a closed sandwich, which is loved not only in America), and better than a double, club one. Lobster is delicious, but if this delicacy needs to be replaced, buy shrimp.
Servings: 2
Ingredients
- Lobster – 4 tails 100 g each
- Butter, melted – ¼ cup
- Chopped celery – 2 tbsp
- Mayonnaise – 2 tbsp
- Bacon, fried and cut into pieces – 2 slices
- Fresh tarragon, chopped – 1 tbsp
- Wine vinegar, white – 1 tbsp
- Fresh lemon juice – 1 teaspoon.
- Lettuce
- Tomatoes – 4 slices
- High quality bread (dough), oiled and fried – 4 slices
- Avocado, thinly sliced - 1 pc.
Directions
- Preheat the broiler. Cover the baking sheet with foil.
- Use large kitchen scissors to cut vertically through the shell of the lobster’s tail. Use a knife to cut the meat vertically. Expand the tail so that you get two pieces of meat in the shell. Lift the meat gently, but do not remove it.
- Place the cut tails on a baking sheet, brush with half of the butter, and fry under the broiler (10 cm from the heat) for 3 minutes. Cool, remove the meat from the shell and chop.
- Toss the lobster with celery, mayonnaise, bacon, tarragon, vinegar, and lemon juice. Cover and refrigerate (up to 2 days).
- Place lettuce leaves, 2 slices of tomato, cooked mixture with lobster, slices of avocado between fried slices of bread. You can eat sandwiches with potato chips.
Bon Appetit!
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